Low-sodium Anchovy Abalone Noodles

Ingredients

Abalone(2개), Zucchini(20g), Shiitake Mushroom(15g), Carrot(20g), Egg Garnish (Jidan)(흰자, 노른자 각각 1장), Boiled Rice Vermicelli(80g), Cooking Oil(5㎖), Anchovy(5g), Dried Pollock Fillet(2g), Kelp(3g), Green Onion(100g), Onion(60g), Whole Peppercorns(2g), Chili Powder(3g), Low-sodium Soy Sauce(5g), Vinegar(2g), Chopped Green Onion(1g), Chopped Garlic(1g), Sesame Oil(1g)

Instructions

1. 1

   Stir-fry anchovy and dried pollock fillet over low heat for 5 minutes, add the remaining broth ingredients and water (1L), and once boiling, boil for 30 minutes and strain through a sieve.

   
2. 2

   Finely chop the drained anchovy; remove the shell and innards from the abalone and score it; and julienne the zucchini, shiitake mushroom, carrot, and egg garnish.

   
3. 3

   Add the anchovy seasoning sauce ingredients to the finely chopped anchovy to make anchovy seasoning sauce.

   
4. 4

   Pour broth into the pot and add the prepared abalone over low heat, cooking for 5 minutes.

   
5. 5

   Heat cooking oil (5ml) in a medium-heated pan and stir-fry the prepared vegetables.

   
6. 6

   Layer boiled thin noodles → the stir-fried ingredients → cooked abalone in a bowl in order and pour in the broth.